Results 21 to 30 of about 2,098 (104)
Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023 Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is an essential challenge. This study presents the knowledge regarding the possible use of traditional
Alphonse Laya +6 more
wiley +1 more source
Production of a novel milk‐clotting enzyme from solid‐substrate Mucor spp. culture
Journal of Food Science, Volume 87, Issue 10, Page 4348-4362, October 2022., 2022 Abstract Calf rennet has been traditionally used for cheese making all over the world since ancient times. It is primarily a type of aspartic protease. Calf rennet, also known as chymosin, is considered the best milk coagulant in cheese manufacturing. Its usage and demand are increasing day by day in the food industry; however, some ethical issues are ...
Farhat Qasim +4 more
wiley +1 more source
Journal of Pure and Applied Microbiology, 2020 Loog-pang-khao-mak is a Thai traditional fermentation starterthat has been used for production of Thai fermented foods for decades. This research aimed to isolate and identify the fungi that produce effective glucoamylase but low ethanol content from ...
Nawaphorn Roongrojmongkhon +3 more
doaj +1 more source
International food research journal, 2023 Ipomoea batatas, also known as sweet potato, belongs to the Convolculaceae family, and serves as one of the most important food crops worldwide. In the present work, the nutritional values and physicochemical properties of selected sweet potato varieties,
Aminuddin Hussin +3 more
semanticscholar +1 more source
Journal of Chemical Technology &Biotechnology, Volume 100, Issue 1, Page 273-285, January 2025.Abstract BACKGROUND Solid‐state fermentation (SSF) has gained attention recently as a promising approach for producing a range of high‐value industrial products. SSF has several benefits, including a high product yield, a lesser chance of contamination, a resemblance to some fungi and bacteria's native environment, a lower energy need, and cost ...
Farhat Qasim +3 more
wiley +1 more source
Journal of Food Quality, Volume 2024, Issue 1, 2024.Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal‐based fermented beverages and determine the differences in their production technologies.
Felix Kwashie Madilo +5 more
wiley +1 more source
Amylomyces rouxii strain CBS 438.76 affects cholesterol metabolism in cholesterol-fed rats.
Journal of Nutritional Science and Vitaminology, 2005 We examined the effects of Amylomyces rouxii, which is a mold found in some fermented foods in Indonesia, on serum cholesterol and hepatic LDL receptor mRNA in rats. Rats were fed a 0.5% cholesterol-enriched diet with (A.
M. Fukushima +8 more
semanticscholar +1 more source
Microflora and Selected Metabolites of Potato Pulp Fermented with an Indonesian Starter Ragi Tapé
Food Technology and Biotechnology, 2004 When potato pulp was mixed with Indonesian starter ragi tapé and incubated, both lactic acid and ethanol were gradually formed and attained certain concentrations during 2 days of fermentation.
Ayumi Abe +4 more
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SẢN XUẤT VÀ ỨNG DỤNG MEN THUẦN TRONG LÊN MEN RƯỢU NẾP THAN
Tạp chí Khoa học Đại học Cần Thơ, 2009 Amylomyces rouxii và Saccharomyces cerevisiae được sử dụng làm giống chủng cho qui trình sản xuất men rượu thuần. Bắp mảnh và trấu là cơ chất thích hợp cho môi trường sản xuất bột mốc, và thời gian ủ mốc là 6 ngày.
Ngô Thị Phương Dung
doaj